The Homemade Chicken and Dumplings Recipe That’ll Make You Cancel Your Takeout App

Imagine a dish so comforting it feels like a hug from your grandma—except you made it yourself, and no one’s judging your life choices. Chicken and dumplings is the ultimate soul food, but most recipes are either bland or require a PhD in patience. Not this one.

We’re cutting the nonsense and delivering flavor bombs without the fuss. Ready to out-cook your own expectations?

Why This Recipe Slaps

This isn’t your average gloppy, overcooked mess. The broth is rich, the chicken is tender, and the dumplings?

Light as clouds but sturdy enough to survive your hunger. The secret? Simmering the bones for depth and using a foolproof dumpling dough that won’t disintegrate. Plus, it’s customizable—add veggies, spice it up, or keep it classic.

Your call, chef.

Ingredients You’ll Need

• For the broth: 1 whole chicken (3–4 lbs), 8 cups water, 1 onion (quartered), 2 carrots (chopped), 2 celery stalks (chopped), 3 garlic cloves (smashed), 1 tsp thyme, 1 bay leaf, salt, and pepper.
• For the dumplings: 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 3/4 cup milk, 1/4 cup butter (melted).
• Optional upgrades: 1 cup frozen peas, a splash of heavy cream, or a dash of hot sauce for drama.

Step-by-Step Instructions (No PhD Required)

1. Boil the chicken: In a large pot, combine chicken, water, onion, carrots, celery, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer for 45 minutes. Remove the chicken, shred it, and strain the broth.
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   Discard the veggies—they’ve given their all.

2. Make the dumpling dough: Whisk flour, baking powder, salt, and pepper. Stir in milk and melted butter until just combined. Don’t overmix—this isn’t a CrossFit workout.
3. Simmer the broth: Return the shredded chicken to the pot with the strained broth.

   Bring to a gentle simmer.

4. Drop the dumplings: Spoon golf-ball-sized dough portions into the broth. Cover and cook for 15 minutes. No peeking—steam is your friend here.
5. Serve hot: Ladle into bowls, garnish with parsley if you’re fancy, and devour.

How to Store Leftovers (If They Exist)

Let the dish cool, then transfer to an airtight container.

Fridge for up to 3 days or freeze for 1 month. Reheat on the stove with a splash of broth or water to loosen it up. Microwaving works, but the dumplings might get soggy—fair warning.

Why This Recipe Wins at Life

It’s cheaper than takeout, feeds a crowd, and uses pantry staples.

Plus, it’s forgiving: swap ingredients, eyeball measurements, and still end up with something delicious. It’s also comfort food without the guilt—packed with protein and customizable veggies. Win-win.

Common Mistakes to Avoid

• Overworking the dough: Tough dumplings are a crime.

  Mix until just combined.

• Boiling too hard: A gentle simmer keeps the dumplings intact. No tornadoes in your pot.
• Skipping the strain: Mushy veggies in the broth? Hard pass.
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  Strain it for silky texture.

Swaps and Upgrades

No whole chicken? Use 3–4 cups shredded rotisserie chicken and 6 cups store-bought broth. Vegetarian?

Swap chicken for mushrooms and use veggie broth. Gluten-free? Almond flour works, but the dumplings will be denser.

Want more flavor? Add a Parmesan rind to the broth—trust us.

FAQs

Can I use canned biscuits for dumplings?

Sure, if you enjoy the texture of glue. Homemade dumplings take 5 extra minutes and taste 100x better.

IMO, it’s worth the effort.

Why are my dumplings gummy?

You either overmixed the dough or lifted the lid too early. Steam is key—don’t let it escape.

Can I make this in a slow cooker?

Yes, but cook the dumplings separately and add them at the end. Slow cooker dumplings turn into sad, bloated pillows.

How do I thicken the broth?

Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in.

But FYI, the dumplings will thicken it naturally too.

Final Thoughts

This recipe is the culinary equivalent of a weighted blanket—cozy, satisfying, and impossible to mess up. Whether you’re feeding a family or just craving nostalgia in a bowl, it delivers. Now go forth and simmer like a pro.

Your future self (and your stomach) will thank you.